This indulgent whisky cream sauce will elevate your standard midweek meal. Serve this silky smooth sauce with haggis, steak or mashed potatoes
Prep:5 mins
Serves 4
2 tsp soft butter2 tsp olive oil2 shallots, finely chopped1 bay leaf2 garlic cloves, crushed120ml Scotch whisky200ml beef stock or chicken stock200ml double cream
STEP 1Heat the butter and oil in a small pan over a medium heat until the butter starts to foam. Fry the shallot until soft but not golden, about 8 mins.STEP 2Add the bay leaf and garlic, then cook for 1 min more. Add 100ml whisky and simmer until absorbed by the shallots, and almost evaporated.STEP 3Pour in the stock and simmer for 5-10 mins until reduced by half. Stir in the cream and simmer for another 5 mins until thickened slightly. Season with salt and taste the sauce. Stir in the remaining whisky for a stronger flavour. Serve with haggis, steak or mashed potatoes.
